Zucchini Pie Recipe

Name: Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Zucchini, Thinly Sliced; 1 cup Onion, Chopped; ⅓ cups Butter; 2 Tablespoons Parsley, Chopped; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Dried Basil; 2 whole Eggs, Well Beaten; 2 cups Shredded Mozzarella; 2 teaspoons Mustard, Yellow Or Dijon; 1 whole Unbaked Pie Crust

Servings: persons

4 cups Zucchini, Thinly Sliced
1 cup Onion, Chopped
⅓ cups Butter
2 Tablespoons Parsley, Chopped
1/2 teaspoons Salt
1/2 teaspoons Pepper
1/4 teaspoons Garlic Powder
1/4 teaspoons Dried Basil
2 whole Eggs, Well Beaten
2 cups Shredded Mozzarella
2 teaspoons Mustard, Yellow Or Dijon
1 whole Unbaked Pie Crust

1
Preheat oven to 375 degrees F.
2
In a saute pan over medium heat, cook zucchini and onion in butter for about 10 minutes until tender.
3
Stir parsley and seasonings into saute pan.
4
Remove pan from heat and set aside.
5
In a large bowl, blend eggs and cheese.
6
Combine this with the veggie mixture.
7
Brush the pie shell with mustard.
8
Pour veggie mixture into pie shell and bake for 18-20 minutes, until knife comes out clean.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups Zucchini, Thinly Sliced, 1 cup Onion, Chopped, ⅓ cups Butter, 2 Tablespoons Parsley, Chopped, and more.

Yes, Zucchini Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Pie

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